6 Mission® Burrito Size Flour Tortillas 10 oz. boneless, skinless Chicken Breast 14 oz. can Black Beans 3 oz. Papaya diced 1 cup White Rice cooked 3 cups Salsa medium hot 4 oz. shredded, mild Cheddar Cheese 1 bunch Cilantro fresh 4 Tbsps. Vegetable Oil 1 tsp. Garlic fresh ground 1/4 tsp. Cumin ground 1/4 tsp. Salt 1-1/2 cup Vegetable Oil
1. Heat 4 tablespoons of vegetable oil in nonstick skillet; cook chicken until golden brown. Add garlic and cook an additional minute. Let cook for five minutes. Dice chicken into small pieces. Add rest of ingredients, except tortillas, 2 cups salsa and the cilantro. Set aside. 2. Place 6-7 oz. (3/4 cup) of mixture into middle of one flour tortilla. Roll and secure tortilla with a toothpick. Roll remaining tortillas and set aside. 3. Heat 1/2 cup vegetable oil in skillet. Fry rolled tortillas until brown on both sides. 4. Puree rest of salsa in a blender with 1/2 cup of water. Season with salt to taste. Heat salsa and pour over tortillas. Garnish with chopped cilantro and serve.
Enjoy this delicioious Yucatan chicken Mexican recipe!